Rating: 4.57 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1997

Gallery

Credit: Antonis Achilleos

Recipe Summary test

total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.

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  • Snap tough ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into 1/2-inch-long slices.

  • Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.

  • Add water and the asparagus stalks to the skillet. Cook, stirring, until the asparagus is tender and the liquid has evaporated, about 7 minutes (the mixture should be very dry). Season with salt and pepper. Arrange the vegetables in an even layer in the prepared pan.

  • Whisk eggs and egg whites in a large bowl. Add ricotta, parsley, the remaining 1/4 teaspoon salt and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute. Scatter the reserved asparagus tips over the top and sprinkle with Gruyere.

  • Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts

193 calories; protein 14.5g; carbohydrates 9.8g; dietary fiber 1.9g; sugars 3.3g; fat 10.8g; saturated fat 5g; cholesterol 146.7mg; vitamin a iu 1473.6IU; vitamin c 32mg; folate 96.8mcg; calcium 246.3mg; iron 1.4mg; magnesium 27mg; potassium 312.1mg; sodium 380.8mg; thiamin 0.1mg.
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